Mexican Molé Marvels -Chicken Molé and Refried Beans

I'm so pleased with how this turned out!  The Instant Pot really makes it easy to have wonderful bean dishes starting from dried beans, and the Molé was simple to prepare with wonderful and complex flavours.  I used the disk of Mexican chocolate (photo), which created an amazingly rich sauce, but you can also use good quality cocoa.

 

 Pinto Refried Beans

• 2 - 4 cups cooked pinto beans (rinsed and cooked from dry in an Instant Pot gives great flavour)
• 1 cup bean cooking water reserved 
• 2 - 3 tsp reserved bacon fat, or olive oil (vegan)
• 1 chopped yellow onion
• 2-3 cloves garlic, minced
• 1 tsp salt, to taste
• 1 tsp smoked paprika
• 1 tsp dried or fresh oregano
•  1 tsp ground cumin
• 1 lime, juiced with extra as needed.  I did use lemon juice as well.

Heat bacon fat or olive oil on medium heat, in a pot with enough room for using an immersion blender.  When hot enough, add the onion and garlic and sauté until translucent.  

Add the spices to the onion and garlic mixture and sauté until cooked through.  Stir in the cooked pinto beans and salt.  Add the bean water and lime juice.

Using an immersion blender or a potato masher, purée the beans until mostly smooth.  Stir until fully cooked through.  Remove from heat and enjoy in many uses for refried beans.  Use as a dip and garnish with chopped cilantro, green onions, etc.

Enjoy!

 

Halal Chicken Molé  (for this recipe, I used Halal Chicken Legs, back on)

Set oven to 350ºF.

• 1 head roasted garlic
• 2 tbs olive oil
• 1 diced yellow onion
• 1/2 tsp or more chili flakes
• 2 tsp cumin
• 1 tsp hot smoked paprika
• 1 tsp chipotle in adobo sauce 
• 1 disk Mexican chocolate or 2 + tsp cocoa powder
• 2 tsp Turkish Baharat (same spices are used, such as cinnamon, cumin, coriander, dried mint, pepper, nutmeg)
• 2 tbs Maple syrup (or honey or agave) 
• juice of a lime 
• 2-3 chopped tomatoes or 1/2 cup tomato passata
• salt and pepper, to taste 
•  8 chicken legs, back on, skinned 

In a medium saucepan, on medium heat, heat up the olive oil and sauté the diced onion and cook until translucent.  Add dried spices and incorporate.  

Stir in the chipotle in adobo sauce, tomatoes, maple syrup, chocolate, lime, and roasted garlic and cook until incorporated well and all of the chocolate has melted into the sauce.  

Remove from heat and put contents into a blender.  Blend until smooth.

Using a hotel pan or a baking sheet, place a piece of parchment paper on the bottom, for easy clean up and place the chicken down. 

Pour the molé sauce over the chicken in the 350ºF oven for an hour, or until the chicken easily comes off of the bone.

Serve with rice, tortillas, garnishes of pickled red onions, sour cream, refried beans, etc.

Enjoy! 

 

 

 

Kerala Duck Eggs curry with flaky Paratha

 Duck Egg Curry (an excellent way to start the day)

If you can't find Duck eggs, large chicken eggs are also fine.

3 hard boiled duck’s eggs, shelled and with one or two slashes on each end. (11 minutes and then a cold water bath for a jammy yolk)

to taste – salt and vinegar

3 tbs oil

1 ½ tsp cayenne

1 tsp ground black pepper

1 cup sliced onion

1 tbs oil

Fry the onion in oil and lift it.

Fry the eggs in the same oil and lift them. Remove the skillet from the heat and add the cayenne and pepper. Add a spoonful of oil and return the skillet to the heat. Add salt, vinegar and eggs. Stir for a minute and cook until the gravy is thick.

Lift the eggs. Put the fried onion in the skillet. Mix well and remove from heat. Arrange the onions around the eggs.

Flaky Paratha 

• 3 cups 

  all-purpose flour, plus more for dusting

• 2 tsp sea salt 

• 1 tablespoon 

  neutral oil

• 1 cup 

  warm water 

• 3/4 cup 

  ghee

• In a large bowl, mix flour, salt, and oil together. 

Form a well shape into the mixture and add the warm water. 

Mix and knead until the dough has incorporated the flour. It will be lumpy. 

Cover the dough with a little bit of oil and then plastic wrap. Let the dough rest for at least 30 minutes. 

Turn dough out onto a lightly floured surface. 

Divide the dough into 8 equal pieces. Roll out each piece into a thin circle and brush with softened ghee or butter. Sprinkle a few pinches of flour on top. This helps with making the paratha flaky. Roll each piece into a spiral, like a cinnamon bun, cover, and let rest for about 15 minutes. 

Roll each paratha into a circle. 

Heat a nonstick pan to medium heat. Place a paratha on the pan. Cook until it begins to look translucent. Turn the paratha over. Continue to turn the paratha over every few minutes and then add some ghee or butter to the pan. Finish cooking all the paratha and enjoy!

Chocolate Banana Squash Muffins

 

Made with Callebaut Dark Chocolate cocoa and chips, Nature’s Farm eggs, and squash grown by Kelly Ditz, Fair Trade and Local are delicious choices  

Chocolate Banana Squash Muffins

Wet ingredients at room temperature:

1 cup yoghurt or buttermilk or sour cream 

1/2 cup milk

2 eggs

2 tsp vanilla 

2 banana, mashed (or one, as you like)

1-2 cups cooked mashed squash (any variety, including zucchini)

Dry ingredients:

1 cup sugar 

1 tsp baking soda 

1/2 tsp salt 

2 cups flour (often more, for a thick batter)

2 cups dark chocolate chips

1/2-3/4 cups dark cocoa powder 

Set oven to 415°F. You will turn it down to 350°F after 5 minutes of baking. 

Mix wet ingredients into mixed dry ingredients until well combined. 

Portion into large muffin cups with two passes of filling, for an easier fill. 

Bake at 450°F for 5 minutes and then turn down to 350°F to finish baking, about 15 minutes. Test for doneness, with a skewer, before removing from the oven. 

Let cool in the pan for about 5-10 minutes before setting out on a cooling rack. 

Enjoy!

*Bananas and squash are optional. Sprinkle with sugar crystals before baking, if you like, and/or 1 tsp cinnamon in the batter. 

*If using mini muffin tins, set oven to 415°F and turn down to 350°F directly after placing the pan in the oven. 

Samgeytang - Korean Ginseng Chicken

 I’m updating this recipe because I just love it this way. It is still very easy to prepare, but I just love the results from a simple change. 

Samgeytang 

1 medium whole chicken

1 pkg dried Korean ginseng chicken dried herbs(see photo)

6 or so Chinese red dates 

6 chestnuts (peeled and quartered)

1 head garlic 

1 inch grated ginger 

3 green onions, large chopped 

Salt and white pepper, to taste 

Drizzle sesame oil 

Water, to simmer in half way 

Serve with rice, kimchi, side dishes, toasted nori sheets, Kochujiang, etc  

Place chicken in tagine or casserole dish and place ginseng and other ingredients around the chicken, topping with salt and white pepper, sesame oil, and green onions.  Add water, bring to a boil, cover, and simmer for about 45 minutes, until the chicken can fall off the bone. 

Enjoy!

Shrimp with Black Garlic and Miso Linguine

 This was quite easy to prepare, especially if you have all of the ingredients ready to begin (mise en place).

Black Garlic can be found in many Asian foods grocery stores.  Slavery-Free shrimp, from Argentina, is available at Gimli Fish.

 

Shrimp with Black Garlic and Miso Linguine

Serves 2 people 

1/4 cup butter, slowly brown in large skillet

small zucchini, sliced

2-3 black garlic heads, thinly sliced

1 tbs light miso

6 large Pink shrimp per person, shelled and cleaned.

1 shallot, finely chopped

White wine, to deglaze the pan

salt and white pepper

Linguine, per person

Have pasta pot ready to cook linguine in salted water.

Brown the butter on medium low heat, and add the chopped shallot.  When translucent, add the sliced black garlic and light miso.  Incorporate well, and add the sliced zucchini and increase the heat to medium high, stirring well.  When well incorporated, drop pasta into the boiling salted water.  When the pasta has about 6 minutes remaining, put the shrimp into the skillet on medium high heat.  Season and stir.  Add the white wine to the skillet.  

Drain the linguine and place into the skillet, tossing well.  Serve immediately with some Parmesan Reggiano.  

Enjoy!

Turkish Beef and Cabbage Stew - Kapuska

Kapuska is a Russian word, as it is the etymology for the word cabbage.  However, language is give and take.  This is definitely a Turkish recipe.  It can be adapted for vegetarian or vegan diets, by substituting the beef or lamb for tofu, bulgur, TVP, etc. 

 

Kapuska

1 medium onion, chopped

1 lb ground beef or lamb

1 medium green cabbage, cored and chopped

2+ tablespoons good tomato paste (try some Turkish brands!)

2+ tsp Turkish Baharat (or your favourite combination of cumin, coriander, pepper, etc)

1 tablespoon sweet paprika

1 tsp dried pepper flakes

2 tablespoons butter plus a drizzle of olive oil

salt and pepper, to taste,

2 cups beef or chicken broth

Optional:  chopped red peppers

 

Set a heavy bottomed pot on medium heat and melt the butter and olive oil.  Cook the chopped onion until soft, stirring.  Brown the ground beef and then add the tomato paste, spices, and salt.  Stir and cook for at least a minute.  Add the cabbage and the broth.  Stir, cover the pot, and let simmer for at least 30 minutes, or until the cabbage is soft and tender.  

Enjoy with bread, rice, or potatoes.

 

Syrian Beet Dip (Mutabal Shawander)

This lovely vegan Syrian beet dip is so easy to prepare, and with wonderful results. The beets and garlic are from Slow River Gardens. A few ingredients put this together for dipping with breads or vegetables. 

Mutabal Shawander 

1 lb beets, scrubbed

1 head garlic 

Olive oil, for roasting and blending 

~1 tsp salt +\-

1/4 cup tahini 

Juice of a lemon 

Cover beets and garlic in foil, with a little olive oil. Roast at 350°F until soft.   Pu all ingredients in a food processor and blend until smooth. Chill, add serve with vegetables or breads.